Chatānmari is now widely eaten as a snack and has become popular among other cultures, too. Many restaurants in Kathmandu serve chatānmari as an appetizer. There are small eateries that serve chatānmari as the main item on their menu.

1.
Nepal
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Nepal, officially the Federal Democratic Republic of Nepal, is a landlocked central Himalayan country in South Asia. Nepal is divided into 7 provinces and 75 districts and 744 local units including 4 metropolises,13 sub-metropolises,246 municipal councils and 481 village and it has a population of 26.4 million and is the 93rd largest country by area. Bordering China in the north and India in the south, east, Nepal does not border Bangladesh, which is located within only 27 km of its southeastern tip. It neither borders Bhutan due to the Indian state of Sikkim being located in between, Nepal has a diverse geography, including fertile plains, subalpine forested hills, and eight of the worlds ten tallest mountains, including Mount Everest, the highest point on Earth. Kathmandu is the capital and largest city. It is a nation with Nepali as the official language. The territory of Nepal has a history since the Neolithic age. The name Nepal is first recorded in texts from the Vedic Age, the era which founded Hinduism, in the middle of the first millennium BCE, Gautama Buddha, the founder of Buddhism, was born in southern Nepal. Parts of northern Nepal were intertwined with the culture of Tibet, the Kathmandu Valley in central Nepal became known as Nepal proper because of its complex urban civilization. It was the seat of the prosperous Newar confederacy known as Nepal Mandala, the Himalayan branch of the ancient Silk Road was dominated by the valleys traders. The cosmopolitan region developed distinct traditional art and architecture, by the 18th century, the Gorkha Kingdom achieved the unification of Nepal. The Shah dynasty established the Kingdom of Nepal and later formed an alliance with the British Empire, the country was never colonized but served as a buffer state between Imperial China and Colonial India. In the 20th century, Nepal ended its isolation and forged ties with regional powers. Parliamentary democracy was introduced in 1951, but was suspended by Nepalese monarchs in 1960 and 2005. The Nepalese Civil War resulted in the proclamation of a republic in 2008, modern Nepal is a federal secular parliamentary republic. Nepal is a nation, ranking 144th on the Human Development Index in 2016. The country struggles with the transition from a monarchy to a republic and it also suffers from high levels of hunger and poverty. Despite these challenges, Nepal is making progress, with the government declaring its commitment to elevate the nation from least developed country status by 2022

2.
Kathmandu
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Kathmandu is the capital city of the Federal Democratic Republic of Nepal, the largest Himalayan state in Asia. Kathmandu is also the largest metropolis in the Himalayan hill region, the city stands at an elevation of approximately 1,400 metres above sea level in the bowl-shaped Kathmandu Valley of central Nepal. The valley is termed as Nepal Proper and has been the home of Newar culture. The city was the capital of the Kingdom of Nepal and hosts palaces. It has been home to the headquarters of the South Asian Association for Regional Cooperation since 1985, today, it is the seat of government of the Nepalese republic established in 2008, and is part of the Bagmati Zone in Nepalese administrative geography. Kathmandu has been the center of Nepals history, art, culture and it has a multiethnic population within a Hindu and Buddhist majority. Religious and cultural festivities form a part of the lives of people residing in Kathmandu. Tourism is an important part of the economy as the city is the gateway to the Nepalese Himalayas, there are also seven casinos in the city. In 2013, Kathmandu was ranked third among the top ten upcoming travel destinations in the world by TripAdvisor, historic areas of Kathmandu were devastated by a 7.8 magnitude earthquake on 25 April 2015. Nepali is the most spoken language in the city, while English is understood by the citys educated residents, the city of Kathmandu is named after Kasthamandap temple, that stood in Durbar Square. In Sanskrit, Kāṣṭha means wood and Maṇḍap means covered shelter and this temple, also known as Maru Satal in the Newar language, was built in 1596 by Biseth in the period of King Laxmi Narsingh Malla. The two-story structure was entirely of wood, and used no iron nails nor supports. According to legend, all the used to build the pagoda was obtained from a single tree. The structure collapsed during the earthquake on 25 April 2015. The colophons of ancient manuscripts, dated as late as the 20th century, the city is called Kāṣṭhamaṇḍap in a vow that Buddhist priests still recite to this day. Thus, Kathmandu is also known as Kāṣṭhamaṇḍap, during medieval times, the city was sometimes called Kāntipur. This name is derived from two Sanskrit words – Kānti and pur, Kānti is a word that stands for beauty and is mostly associated with light and pur means place. Thus, giving it a meaning as City of light, among the indigenous Newar people, Kathmandu is known as Yeṃ Deśa, and Patan and Bhaktapur are known as Yala Deśa and Khwopa Deśa

3.
Rice flour
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Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is produced by steeping rice in lye. Rice flour is a good substitute for wheat flour, which causes irritation in the digestive systems of those who are gluten-intolerant. Rice flour is used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation. Rice flour may be made from white rice or brown rice. To make the flour, the husk of rice or paddy is removed and raw rice is obtained, in Japanese, rice flour is called komeko and is available two forms, glutinous and non-glutinous. The glutinous variety called mochigomeko is produced from ground cooked glutinous rice and is used to create mochi or as a thickener for sauces, another variety called shiratamako is produced from ground uncooked glutinous rice and is often used to produce confectioneries. The non-glutinous variety called jōshinko is made from rice and is primarily used for creating confectioneries. Many dishes are made from flour, including rice noodles and desserts like Japanese mochi. Vietnamese banh canh uses rice flour and it is used in making General Tsos chicken. In Chinese, it is called mifen, galapong in Ilokano/Filipino, rice flour has a presence in South Indian cuisine too. Some of the examples include Dosa, Puttu, Golibaje and Kori Rotti and it is also mixed with wheat, millet, other cereal flours, and sometimes dried fruits or vegetables to make Manni, a kind of baby food. It is an ingredient in Bangladeshi cuisine, Bengali cuisine. It is used in making roti and desserts such as sandesh and it is also used in making Kheer. In Sri Lanka, it uses to make many household food products and it is used in making food products such as Pittu, Appa, Indi Appa and sweets such as Kewum, Kokis, Athirasa and many more. Also it can be used in making bread and other bakery products, brown rice flour can be combined with vermiculite for use as a substrate for the cultivation of mushrooms. Hard cakes of colonised substrate can then be fruited in a humid container and this method is often employed by growers of edible mushrooms, as it is a very simple and low-cost method of growing mushrooms

4.
Batter (cooking)
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Batter is a liquid mixture of one or more flours made with ground grains or soaked grains that are ground. Batters are used to various foods. The word batter comes from the old French word battre which means to beat, many batters are made by combining dry flours with liquids such as water, milk or eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter in some recipes. The liquid mixture churned and frozen in order to ice cream is also referred to as batter. The viscosity of batter may range from heavy to thin. Heat is applied to the batter, usually by frying, baking or steaming, in order to cook the ingredients, batters may be sweet or savoury, often with either sugar or salt being added. Many other flavourings such as herbs, spices, fruits or vegetables may be added to the mixture, beer is a popular ingredient in batters used to coat foods before frying. One reason is that a batter can be made from merely flour, beer. The purpose of using beer is so the bubbles in the beer will add body, depending on the type and quality of the beer, beer may also add colour or some flavour to the batter. The practice of beer battering is popular in Australia, New Zealand, some foods that are commonly beer battered and fried are fish, chips, and onion rings. Batters are used in many cuisines under many names, tempura in Japan, pakora in India, spoon bread in the USA, and many other examples are all types of batters. All batters work by forming a shell around the food, preventing scorching and retaining flavor. The ideal batter for fried foods is to be enough to adhere to the food. This ideal batter has been described poetically as being like a newlywed brides negligee, batters thicken with every second that passes after mixing because of the development of gluten. Strategies to reduce this effect include the use of ice water when mixing, alcohol, media related to Batter at Wikimedia Commons

5.
Rice
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Rice is the seed of the grass species Oryza sativa or Oryza glaberrima. As a cereal grain, it is the most widely consumed staple food for a part of the worlds human population. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize, wild rice, from which the crop was developed, may have its native range in Australia. Chinese legends attribute the domestication of rice to Shennong, the emperor of China. Genetic evidence has shown that rice originates from a single domestication 8, previously, archaeological evidence had suggested that rice was domesticated in the Yangtze River valley region in China. From East Asia, rice was spread to Southeast and South Asia, Rice was introduced to Europe through Western Asia, and to the Americas through European colonization. There are many varieties of rice and culinary preferences tend to vary regionally, in some areas such as the Far East or Spain, there is a preference for softer and stickier varieties. Rice, a monocot, is grown as an annual plant, although in tropical areas it can survive as a perennial. The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and it has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long, the edible seed is a grain 5–12 mm long and 2–3 mm thick. Rice cultivation is well-suited to countries and regions with low costs and high rainfall, as it is labor-intensive to cultivate. However, rice can be grown practically anywhere, even on a hill or mountain area with the use of water-controlling terrace systems. Although its parent species are native to Asia and certain parts of Africa, centuries of trade, the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. The name wild rice is used for species of the genera Zizania and Porteresia. The Greek word is the source of all European words, the origin of the Greek word is unclear. It is sometimes held to be from the Tamil word அரிசி, however, Krishnamurti disagrees with the notion that Old Tamil arici is the source of the Greek term, and proposes that it was borrowed from descendants of Proto-Dravidian *wariñci instead. The varieties of rice are typically classified as long-, medium-, the grains of long-grain rice tend to remain intact after cooking, medium-grain rice becomes more sticky. Medium-grain rice is used for dishes, for risotto in Italy

6.
Newar people
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The Newar or Newah are the historical inhabitants of the Kathmandu Valley and its surrounding areas in Nepal, and the creators of its historic heritage and civilization. Newars form a linguistic and cultural community of primarily Indo-Aryan and Tibeto-Burman ethnicities following Hinduism and Buddhism with Nepal Bhasa as their common language, Newars have developed a division of labour and a sophisticated urban civilization not seen elsewhere in the Himalayan foothills. Newars have continued their traditions and practices, and pride themselves as the true custodians of the religion, culture. The valley and surrounding territories constituted the former Newar kingdom of the Nepal Mandala, Indo-Aryan immigrants like the Licchavis and Mallas that arrived at different periods eventually merged with the local population by adopting their language and customs. Newar rule in Nepal Mandala ended with its conquest by the Gorkha Kingdom in 1768, Newars are known for their contributions to culture, art and literature, trade, agriculture and cuisine. Today, Newars consistently rank as the most economically, politically and socially advanced community of Nepal, nepals 2011 census ranks Newars as the nations sixth-largest ethnicity/community, with 1,321,933 Newars throughout the country. The terms Nepāl, Newār, Newāl and Nepār are phonetically different forms of the same word, Nepal is the learned form and Newar is the colloquial form. The term Newar referring to inhabitant of Nepal appeared for the first time in an inscription dated 1654 in Kathmandu, italian Jesuit priest Ippolito Desideri who traveled to Nepal in 1721 has written that the natives of Nepal are called Newars. It has been suggested that Nepal may be a sanskritization of Newar, according to another explanation, the words Newar and Newari are vulgarisms arising from the mutation of P to V, and L to R. As a result of the process of dropping the last consonant and lengthening the vowel, Newā for Newār or Newāl. For about a thousand years, the Newar civilization in Central Nepal preserved a microcosm of classical North Indian culture in which Brahmanic, snellgrove and Richardson speak of the direct heritage of pre-Islamic India. The different divisions of Newars had different historical developments, the common identity of Newar was formed in the Kathmandu Valley. Until the conquest of the valley by the Gorkha Kingdom in 1769, so, the history of Newar correlates to the history of the Kathmandu Valley prior to the establishment of the modern state of Nepal. The earliest known history of Newar and the Kathmandu Valley blends with mythology recorded in historical chronicles, one such text, which recounts the creation of the valley, is the Swayambhu Purana. According to this Buddhist scripture, the Kathmandu Valley was a giant lake until the Bodhisattva Manjusri, with the aid of a sword, cut a gap in the surrounding hills. This apocryphal legend is supported by evidence of an ancient lakebed. According to the Swayambhu Purana, Manjusri then established a city called Manjupattan, now called Manjipā, a shrine dedicated to Manjusri is still present in Majipā. No historical documents have been found after this era till the advent of the Gopal era, a genealogy of kings is recorded in a chronicle called Gopalarajavamsavali

7.
Pancake
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In Britain, pancakes are often unleavened and resemble a crêpe. In North America, an agent is used. American pancakes are similar to Scotch pancakes or drop scones, archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies. The pancakes shape and structure varies worldwide, a crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. When potato is used as a portion of the batter. Commercially prepared pancake mixes are available in some countries, Pancakes serve a similar function to waffles. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as Pancake Day, the Ancient Greeks made pancakes called τηγανίτης, ταγηνίτης or ταγηνίας, all words deriving from τάγηνον, frying pan. The earliest attested references to tagenias are in the works of the 5th-century BC poets Cratinus, tagenites were made with wheat flour, olive oil, honey, and curdled milk, and were served for breakfast. Another kind of pancake was σταιτίτης, from σταίτινος, of flour or dough of spelt, derived from σταῖς, athenaeus mentions, in his Deipnosophistae, staititas topped with honey, sesame, and cheese. The Middle English word pancake appears in English in the 15th century, the Ancient Romans called their fried concoctions alia dulcia, Latin for other sweets. These were much different from what are known as pancakes today, Pancakes in the Horn of Africa are known as injera. Injera is a yeast-risen flatbread with a unique, slightly spongy texture, traditionally, it is made out of teff flour and is a national dish in Ethiopia and Eritrea. Canjeero, also known as lahooh or lahoh, is a kind of flatbread eaten in Somalia. In Eritrea and Ethiopia, injera are usually served with one or more known as wat or with salads or with other injera. The right hand is used to small pieces from the injera to use to pick up. The injera under these stews soaks up juices and flavours and, after the stews, injera thus acts simultaneously as food, eating utensil and plate. When the tablecloth formed by the injera is finished, the meal is over, lahoh is a pancake-like bread originating in Somalia, Djibouti and Yemen. It is often eaten along with honey, ghee and tea, during lunch, lahoh is sometimes consumed with curry, soup or stew

8.
Apam balik
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Apam balik or terang bulan is a type of griddle pancake common in Southeast Asia. It is usually sold at specialist roadside stalls throughout Brunei, Indonesia, Singapore, the dessert is also known by various names depending on the region. The pancakes batter is made from a mixture of flour, eggs, sugar, baking soda, coconut milk, the batter is cooked upon a thick round iron frying pan in plenty of palm margarine to avoid it sticking to the pan. Then, the pancake is folded and cut into several pieces, in Indonesia there is a smaller version made with smaller pan, they are called martabak mini or terang bulan mini. The dish has been declared a food by the Malaysian Department of National Heritage. There is a Peranakan variant, the apom balik, that resembles the Indonesian Serabi. List of pancakes List of stuffed dishes Peranakan cuisine Dosai Apam Balik

9.
Appam
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Appam is a type of pancake made with fermented rice batter and coconut milk. It is a food in Kerala, Tamil Nadu and Sri Lanka. It is eaten most frequently for breakfast or dinner and it is considered as a staple diet and a cultural synonym of the Nasranis of Kerala. According to Gil Marks, each of the three separate Indian Jewish communities - Cochin, Mumbai, Calcutta - counts in its culinary repertoire grain dishes called appam. Vir Sanghvi, an Indian journalist, quotes food historian K. T. Achaya, K. T. Achaya in the last published book of his lifetime states that Appam was well established in ancient Tamil country, as per references in the Perumpanuru. Appam first emerged in the tip of India, as per Gil Marks. It is called aappam in Tamil, appam in Malayalam, appa in Sinhala, chitau pitha in Oriya, paddu or gulle eriyappa in Kodava, Appam is commonly referred to by its anglicized name, hoppers, in Sri Lanka. In Indonesia it is known as kue apem, plain Appam or Vella Appam are bowl-shaped thin pancakes made from fermented rice flour. They derive their shape from the small appachatti in which they are cooked and they are fairly neutral in taste and mostly served with some spicy condiment or curry. These hoppers are made from a batter using rice, yeast, salt, after the mixture has stood for a couple of hours, it can be fried in the appachatti with a little oil. In south-central Kerala, it is served with kadala curry. Palappam is prepared using a spoonful of thick coconut milk/coconut cream added to the doughy centre, when cooked, the centre is firm to the touch but remains soft inside and is sweeter as a result of the coconut milk. It is a form of appam where kallu is added to the batter to kick start the fermentation. It might also denote appam cooked on a griddle instead of appachatti and they are same as plain hoppers, but an egg is broken into the pancake as it cooks Honey hoppers are crispy pancakes cooked with a generous amount of palm treacle. Some people also like to add some jaggery just before serving to make it extra sweet, Idiyappam is made from rice noodles curled into flat spirals. It is served for breakfast with a fish or chicken curry. String hoppers are made from steamed rice flour made into a dough with water and a little salt and these hoppers can be bought ready-made. The Indian and Sri Lankan population eats string hoppers for breakfast or dinner, there are many variations to this, depending on the type of flour used etc